Reviewer:

Love these muffins. So easy and so good. I fill paper lined muffin tin with ice cream scoop and was able to get 20 perfectly sized muffins. I ground my flax seeds and store in the freezer along with my bran and yeast containers. And they do reheat nicely during the week for easy breakfast at work.

Reviewer:

I made these muffins last night at they turned out delicious! a perfect snack with my morning coffee. I found that 2 medium carrots made about 2 cups shredded. I am sure these would be fine as is but I made a few minor changes, most of which are already mentioned in the other reviews. I used whole wheat for half the flour (will cut out white flour completely next time), increased the cinnamon to 3 tsp (will add more next time), added a pinch of nutmeg and ginger, shredded one apple but left the other in chunky bits. I also added a frozen raspberry into the middle of each muffin. I thought with all the fruit, raisins, etc. I could cut back on the sugar next time as they were bordering on being a bit too sweet for my taste.

Reviewer:

I love these muffins! I can't stop making them. I only changed a few things. I left out the carrot and put more apples in, also I put some nutella in the middle of the muffins before baking. Delicious!

Reviewer:

Really great tasting muffin, though I did make a couple changes because of what I had on hand. Used grated sweet potatoes vs. carrots and added a little bit of dried fruit-dates and cranberries. Very moist and flavorful-will be making these again, so thanks for this healthy rec!

Reviewer:

Really great Recipe. I made a few changes as usual. I substituted 1/2 cup maple sugar for the 1 cup brown sugar and used whole milk and 1 tsp olive oil. I also left out the nuts and rasins as they were made for my toddler. Enjoy!

Reviewer:

Darn good for such a healthy muffin. I substituted 1/3 pure maple syrup for the brown sugar and apple sauce for the oil. I also mixed the dry ingredients together (including raisins to keep them from sinking in the batter), then in a separate bowl the wet ingredients, then I put the wet into the dry and mixed, then added the carrots and apples. Baked for 18 minutes.
For me, 3 medium carrots was 2 cups shredded. Four medium apples was 2 cups shredded. I used both red and green apples. I got 21 muffins from the recipe. With my modifications, each muffin is around 105 calories!

Reviewer:

2nd year I've made these for my boss (a health junkie & professional swimmer) and my husband (also a health junkie) and both years they raved about them! It's filled with tons of great flavors and you dont have to feel guilty about eating them!